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Chicken with morels

Ingredients

for 6 persons

  • 1 chicken of 1.5 to 2 kg, cut into pieces
  • 50g or more dried morels to rehydrate and cook
  • 100g of margarine
  • 1 teaspoon of ground parsley
  • 1 small onion, cut into pieces
  • 50 cl of white wine
  • 3 to 4 tablespoons of cornstarch
  • 1 garlic clove, crushed
  • 60 cl of liquid cream
  • 1 egg yolk

COOKING

  • Preparation : 45min
  • Cooking : 35min

PREPARATION

  • In a sauté pan or crucible, melt the margarine then brown the chicken pieces for about 20 minutes.
  • Meanwhile, gently bake the morels in a pan for about 10 minutes. Leave to soak for 20 minutes.

  • Brown them in a pan over low heat for about 10 minutes.
  • Once the chicken is golden, remove the pieces and put the onion and parsley to brown.
  • Then add the pieces of chicken, the morels and 30 cl of white wine, lower the heat and cook for 10 minutes.
  • Remove the pieces again then add the crème fraîche and crushed garlic.
  • Finally, bring gently to a boil. Meanwhile, add a spoonful of cornstarch with the egg yolk, the rest of the white wine and then the cream while stirring. Add 3 tablespoons of cornstarch, depending on the desired consistency. Cook over low heat for another 5 minutes.
Risotto with Boletus

Ingredients

for 2 persons

  • 200 g risotto rice
  • 1 piece of parmesan
  • 1 large handful of dried Boletus
  • Sliced button mushroom slices
  • 0.5 white onion small and thinly sliced
  • 25g butter
  • 12.5 cl of liquid cream
  • 0.5 glass of dry white wine
  • 0.5 l of water
  • 0.5 vegetable stock cube
  • Pepper

COOKING

  • Preparation: 15min
  • Cooking: 30min

PREPARATION

  • Prepare Parmesan shavings with a paring knife.
  • Prepare a broth by heating the water and the vegetable stock cube.
  • Moisturize the Porcini in lukewarm water for 20 minutes.
  • Cook the chopped onion in half the butter for 3 to 4 minutes and add the rice, fire until the rice is translucent.
  • Pour in the white wine and let it evaporate.
  • Add ladle by ladle the hot broth and wait between each ladle for the liquid to evaporate.
  • Meanwhile, brown the button mushrooms in strips and the rehydrated porcini mushrooms, rinsed and drained in the remaining butter (allow about 7 to 10 minutes). At the end of cooking add the cream and mix well. Stop the fire. Add to the rice, once the last ladle of broth has evaporated, the pan-fried mushrooms and mix well together. Off the heat, add shavings of Parmesan (the amount depends on individual tastes).
  • Season with pepper if necessary. Toss again and serve quickly. • •
  • Decorate with a few shavings of Parmesan

Contact us

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Délices des Bois Lavérune
Délices des Bois
3 Rue de Perpignan
ZAE Descartes
34880 LAVERUNE<lb>France


Phone Délices des Bois
+33 963 07 03 66

Opening time
From Monday to Friday
8h30 • 12h
13h30 • 17h